Blog Tag: judith whitmore
Judith Whitmore is at it again with the perfect pointers for you. Find her at City farm today and learn more.
Judith Whitmore is at it again with the perfect pointers for you. Find her at City farm today and learn more.
This curried chicken recipe came from The Egg & The Eye, a combination restaurant/art gallery that used to be across the street from the L.A. County Museum. It closed many years ago, but I was lucky enough to get this recipe from one of the waiters. Enjoy!
Ingredients:
4-5 chicken breasts, halved
1/2 cup chopped celery
1/2 cup coarsely cut prunes
1/2 cup golden raisins
1/2 cup cooked or canned seedless white grapes
4 papayas
lettuce leaves
tomato wedges
Curry Dressing:
1 cup whipping cream
1/3 cup mayonnaise
curry powder, to taste (I use a lot)
salt, pepper
Directions:
Cook chicken in boiling salted water until tender. Drain and cool. Cut into chunks.
Combine chicken with celery, prunes, raisins, grapes, and curry dressing. Toss to mix well. Chill.
Cut papayas into halves and remove seeds. Spoon chicken salad into papaya cavities.
Serve on lettuce leaf and garnish with tomato wedges.
Dressing:
Whisk together whipping cream, mayonnaise, and curry powder to taste until smooth.
Season to taste with salt and pepper.
Enjoy!
Image via Pinterest
One of my favorite holiday activities is hosting a cookie exchange. In case you haven’t participated in one, and would like to host one, here is how it works.
1. Invite 10-12 friends over who like to bake.
2. Each guest will bake a dozen of one type of cookie for every attendee, plus an extra dozen for serving at the get-together.
3. All cookies should be baked from scratch…no store-bought slice and bake.
4. Make a pot of coffee and open some wine…enjoy your guests and the fact you will have dozens of fabulous homemade cookies. And you only had to bake one type!
Here are two of my favorite holiday cookie recipes:
1 cup butter
1 cup sugar
1 cup confectioners sugar
2 eggs
1 cup canola oil
2 tsp. Vanilla
4 1/4 cups unsifted flour
1 tsp. Baking soda
1 tsp. Cream of tartar
½ tsp. Salt
Colored sugar
In a large bowl with electric mixer at medium speed, cream butter and sugars.
Beat in eggs one at a time until mixture is light.
Add oil and vanilla. Beat until well blended.
In a large bowl, combine flour, baking soda, cream of tartar and salt.
Gradually add dry ingredients to the creamed mixture, and beat until blended.
Wrap dough and chill for several hours.
Roll teaspoonfuls of dough into balls and place on a greased cookie sheet. Flatten dough to 2″ circles with the bottom of a glass dipped in granulated sugar. Sprinkle with colored sugar.
Bake at 325° for 8 to 10 minutes, just until set.
Let stand on the cookie sheet for 2 to 3 minutes before removing.
Makes about 7 dozen.
½ lb. salted butter (8 oz)
½ cup granulated sugar
1 ½ cup flour
1 tbsp. Cream
Powdered sugar
Jelly (homemade raspberry jam)
Mix butter and sugar well. Stir in flour. Stir in cream – may need to add additional cream – make the dough usable!
Roll very thin. Covering rolling pin with wax paper helps. Cut out with a cookie cutter a little larger than a silver dollar. Bake until light brown.
Place 2 cookies together with jam & sprinkle with powdered sugar.
Note: You can cut a shape out of the “top” cookie so that jam shows through when cookies are assembled. I use an Hors D’ouvres cutter.
Enjoy!
(Photo: Pinterest)
This easy & delicious Carrot Cake recipe is perfect for Easter. I like to bake some of this batter in mini muffin pans. Each muffin is about two bites!
Ingredients:
2 cups flour (sift first, then measure)
2 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
3 eggs
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp. vanilla
8 oz. can crushed pineapple, drained (reserve juice)
2 cups grated carrots
3-1/2 oz. shredded coconut
1 cup chopped walnuts
Frosting (if desired):
2 oz soft cream cheese
3-4 Tbsp. of reserved pineapple juice
4-5 cups sifted powdered sugar
1 tsp. vanilla
Directions:
Sift together the flour, baking soda, nutmeg, salt, cinnamon, and cloves in a bowl. Set aside.
Beat together the above ingredients.
Begin by beating the eggs. Add the oil, beat well.
Add the buttermilk, beat well. Add the sugar and vanilla, beat well.
Blend the dry ingredients into this mixture.
Add the following to the batter: crushed pineapple, grated carrots, shredded coconut, and chopped walnuts.
Bake in a 9″ x 13″ pan, or bunt pan approx. 55 minutes at 350 degrees.
Frosting (if desired):
Beat the cream cheese and pineapple juice. Add powdered sugar and vanilla. Beat until fluffy.
(Photo Credit: Pinterest)
These cookies are perfect for Valentine’s Day! You need two heart shaped cookie cutters to make this. Enjoy!
Ingredients:
1/2 lb. salted butter
1/2 cup granulated sugar
1-1/2 cups flour
1 Tbsp. cream
powdered sugar
raspberry jam
Directions:
Preheat oven to 350 degrees.
Mix butter and sugar well.
Stir in flour.
Stir in cream — you may need to add additional cream – make the dough usable!
Roll very thin. Covering rolling pin with wax paper helps.
Cut out with a heart-shaped cookie cutter a little larger than a silver dollar. Bake until light brown.
Sandwich 2 cookies together with jam and sprinkle with powered sugar.
Cut a heart shape out of the “top” cookie so that the jam shows through.
(Photo Credit: Pinterest)
Whether you are feeling under the weather or just want to warm up, this easy & delicious recipe is great for the whole family. Enjoy!
Ingredients:
1 chicken, cut in pieces
1 onion, cut into quarters
3 carrots, cut into two-inch lengths
3 celery stalks, cut into two-inch lengths
1 small parsnip
Generous amount of parsley sprigs
Salt & pepper to taste
Directions:
Put ingredients into a large pot. Add enough cold water to cover by 1″.
Bring to a boil, then reduce heat to a low simmer.
Occasionally skim off the foam that rises to the top. Cook about 1 hour.
Discard parsley, and cool until fat rises to the surface. Skim off fat. Heat, and serve with noodles or matzo balls in these fun bowls!
(Photo Credit: Pinterest)
I love making this easy recipe around the holidays. It’s a great appetizer, and my friends and family love it. Enjoy!
Ingredients:
1/2 cup City Farm Lemon Fig Jam
1/2 tsp. minced fresh thyme
1 piece Brie cheese (about 1/2 lb.)
Thin baguette slices or water crackers
Directions:
Place Brie into microwavable dish and heat 15-20 seconds, or until warm.
Add the jam to the warm Brie, sprinkle with thyme and microwave an additional 10-15 seconds.
Scoop cheese and lemon fig sauce onto baguette slices.
**For an even easier appetizer, just spread some jam over some goat cheese and sprinkle with thyme**
Every holiday, my friends request this recipe! Be sure to check out my cookbook, All Time Favorite Recipes, for more recipes from family and friends. Enjoy!
Ingredients:
4 pounds red-skinned yams
1/2 cup whipping cream
6 Tbsp. butter
1/3 cup pure maple syrup
3 Tbsp. bourbon
1-1/2 tsp. ground cinnamon
1 tsp. ground allspice
3/4 tsp. ground nutmeg
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Roast yams on rimmed baking sheet until tender, about 1 hour.
Cool slightly. Scoop inside of yams into large bowl. Discard skins.
Mash yams into coarse puree.
Stir cream and butter into hot yams.
Stir in syrup, bourbon and all spices.
Season with salt & pepper. Sprinkle nuts over and serve.
DO AHEAD. Can be prepared 1 day ahead.
Cover & chill. Re-warm in microwave.
Sprinkle nuts over and serve.
(Photo Credit: Pinterest)
I love making this easy Pumpkin Nut Cake recipe around the holidays. My friends and family love it! Let me know if you try it. Enjoy!
Ingredients:
3 eggs
1 pound can of pumpkin
3/4 cup canola oil
1/2 cup water
2-1/2 cups all purpose flour
2-1/4 cup sugar
1-1/2 tsp. baking soda
1-1/4 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 cup yellow raisins
1/2 cup chopped walnuts
For the icing:
4 oz. cream cheese
3 Tbsp. butter
1 tsp. lemon juice or vanilla
1/2 of a 16 oz. box confectioners sugar
Directions:
Beat the eggs, pumpkin, canola oil, and water together.
Then add into the mixture the flour, sugar, baking soda, salt, nutmeg, cinnamon, yellow raisins, and walnuts.
Pour into buttered pan. Bake at 350º for 2 hours. Cool cake and frost with icing.
For the icing, beat all the ingredients. Frost cake.Sprinkle with chopped walnuts.
(Image Credit: Pinterest)
I have made this Sweet Potato Casserole many times at Thanksgiving. Everyone loves this recipe. Be sure to check out my cookbook, All Time Favorite Recipes, for more recipes from family and friends. Enjoy!
Ingredients:
1-1/2 lb. sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 egg, beaten
3 Tbsp. butter, cubed
1 tsp. vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 Tbsp. butter
1/2 cup pecan pieces
Pecan halves (optional)
Peel sweet potatoes, and cut into cubes. Cook, covered, in a small amount of boiling water for about 30 minutes or until tender. Drain.
Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 Tbsp. butter and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them.
Put mixture into a greased 2-quart square baking dish.
Combine brown sugar and flour; cut in 2 Tbsp. butter until mixture resembles coarse crumbs.
Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.
Bake, uncovered, in a 350 degree oven about 25 minutes or till set.
Garnish with pecan halves, if desired.
Makes 8 servings as a side dish.
(Photo Credit: Pinterest)
I’ve had crab cakes in many restaurants, but I think these are the best. I have found that this particular combination of ingredients makes the best crab cakes. Adjust the amount of herbs and seasonings to your own taste. Enjoy!
Ingredients:
Fresh crab meat
Celery
Chives
Old Bay seasoning
Fresh marjoram
Lemon juice
Salt & pepper
Mayonnaise
Egg white
Bread crumbs
Mix fresh crab meat with minced celery, chives, Old Bay seasoning, fresh marjoram, lemon juice, salt & pepper, mayonnaise, egg white and some bread crumbs.
Shape into patties.
Dip into additional bread crumbs to coat the patty.
Saute in canola oil until brown on both sides.
Drain on paper towels.
(Photo Credit: Pinterest)
When I need something in a hurry for breakfast or lunch, Avocado Toast is my go-to meal. It’s quick, delicious and satisfying, and according to avocadocalifornia.com, “There’s more to avocados than great taste. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a ‘nutrient booster’ by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with it.” Enjoy!
AVOCADO TOAST
INGREDIENTS
1 ripe avocado
Salt
Fresh lemon or lime
Thick sliced whole grain bread
Scoop half an avocado into a bowl. Add a sprinkling of salt and a squeeze of fresh lemon or lime juice. Mash with a fork. Toast a thick slice of whole grain country-style bread, then spread the avocado on top. That’s all there is to it.
Photo Credit: Pinterest
My mantra when having family and friends over has always been “Prepare it in advance.” I especially like appetizers and hors d’oeuvres that can be made ahead of time. This allows me ample time to focus on the main course when my guests arrive. Below are two of my favorite Summer menu ideas. The Salmon Mousse recipe came from my college roommate, Marlene Kamin. The Hot Spinach Dip recipe came from my neighbor, MaryAnn Green. I hope you like them.
Enjoy!
Salmon Mousse
1 cup sour cream
½ cup mayonnaise
dash lemon juice
1 tsp. Dill weed
1 tsp. Horseradish – red or white
1 1/4 lb. of fresh cooked salmon (or use 1 lb. can of salmon plus 1 small can)
½ cup warm water
1 package Knox gelatin
Dissolve gelatin in ½ cup of warm water. Put all else into a blender and blend, then add gelatin mixture and blend well. Pour into well oiled mold, or pour into serving bowl and refrigerate for several hours or overnight. Serve with crackers or thin sliced bread.
Hot Spinach Dip
2 Tblsp. Oil
1 medium onion, chopped
2 small tomatoes, peeled, seeded and chopped
2 Tblsp. Canned chopped green chilies
1 10-oz. Package frozen spinach, thawed and squeezed dry
2 cups grated Monterey jack cheese
1 8-oz. Package cream cheese, cut into ½ inch pieces
½ cup half-and-half
1 Tblsp. Red wine vinegar
salt and pepper, to taste
Saute onion in oil about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and mix in remaining ingredients. Spoon into shallow baking dish.
At this point you can refrigerate the dip and bake it later, or bake it immediately. Bake at 400° on top third of oven for 30 to 35 minutes or until bubbly. Serve with corn chips or pita chips.
May 13 is National Apple Pie Day. I have never really mastered the art of traditional pie crust. Instead, when I get a craving, I turn to apple cobblers and apple crisps. One of the reasons I like these dishes over apple pie is the ease of preparation. Cobblers and crisps can be whipped up in no time while pies take a little longer. And pie crusts can be temperamental. If you don’t treat them right they end up tough and dense. Here are two of my very favorite recipes. The first is for Apple Cobbler. It’s a variation on a recipe from William’s Sonoma from years ago. The second is a recipe for my brother Bill’s Apple Crisp. It’s simply delicious! Enjoy!
Apple Cobbler
½ cup sugar
1 ½ Tbsp. all-purpose flour
1/4 cup unsalted butter
3 lb. Golden Delicious apples, peeled, cored and thinly sliced
2 Tbsp. Fresh lemon juice
1 tsp. Vanilla extract
2 cups all-purpose flour
1/4 cup sugar
2 tsp. Baking powder
1/4 tsp. Salt
2 Tbsp. Unsalted butter, chilled and cut into small cubes
1/3 cup crystalized ginger, chopped
zest from one orange
1 cup heavy cream, plus cream for brushing
For filling: Combine sugar and flour. In large saute pan, melt butter. Stir in apples, lemon juice and sugar mixture. Cover partially and cook until tender, 20 minutes. Stir in vanilla, let cool, then transfer to buttered 1-1/2 qt. pie dish.
For crust: Mix flour, sugar, baking powder and salt in bowl. Using pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs. Stir in ginger. Combine cream and orange zest. Stir cream-zest mixture into flour mixture, just until it holds together. Gather into ball and with floured hands on floured work surface, knead briefly until soft, then roll out a little larger than the pie dish. Transfer to dish, trim off excess. Cut small hole in center for steam to escape. If you wish, cut out leftover pastry into fancy shapes and decorate the crust; brush cream underneath the pieces to make them stick.
Bake at 425° for 10 minutes. Reduce heat to 375° and bake until golden, 20 – 25 minutes longer.
Cool on a wire rack. Serve warm. Serves 6 to 8.
Apple Crisp
6 apples, peeled and roughly chopped
1 ½ tsp. Cinnamon
1 cup flour
1 stick butter (½ cup)
1 cup brown sugar
Put apples into greased baking dish.
With a fork, work together the flour, butter cinnamon, and sugar until crumbly. Sprinkle mixture over apples.
Bake at 350° for 40 minutes.
Serve with whipped cream or vanilla ice cream. Yummy!
(Image via Pinterest)
I recently received two boxes of City Farm Caramels as a gift. They are delicious…but then how could anything whose main ingredients are butter, sugar, and cream be anything but perfection? After the first box of caramels was gone, I searched the internet for recipes that used caramel candy. I found two. The first one is from Cooks.com. The second one is from BettyCrocker.com.
CANDY BAR COOKIES:
3/4 c. butter
3/4 c. sifted powdered sugar
1 tsp. vanilla
2 tbsp. evaporated milk
1/4 tsp. salt
2 c. sifted all-purpose flour
Cream butter and powdered sugar. Add vanilla, evaporated milk, and salt; mix well. Blend in flour. If necessary, chill for easier handling. Roll out dough, half at a time, on floured surface to a 12×8 inch rectangle; trim sides. Cut into 3×1 1/2 inch rectangles or 2 inch squares. Place on ungreased cookie sheet. Bake at 325 degrees for 12-16 minutes until lightly browned. Cool.
FILLING:
1/2 lb. light colored caramels
1/4 c. evaporated milk
1/4 c. butter
1 c. powdered sugar
1 c. pecans, chopped
Combine in top of double boiler caramels and evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat. Stir in butter, sifted powdered sugar and pecans. Spread 1 teaspoon filling on each cookie.
ICING:
1 (6 oz.) pkg. Nestle’s Semi-Sweet Chocolate morsels
1/3 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. powdered sugar
Melt chocolate morsels with evaporated milk over low heat. Remove from heat. Stir in butter, vanilla and sifted powdered sugar. Top each cookie with filling with 1/2 teaspoon icing. Decorate with pecan half.
CARAMEL CANDY BAR COOKIES:
14 ounces caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter, softened
1 cup semisweet chocolate chips
1 cup chopped walnuts
Heat oven to 350ºF. Grease rectangular pan, 13x9x2 inches.
Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown.
Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
I am a huge fan of recipes that can be made in advance. When I have friends over, I want to be able to enjoy my time with them. So I try to prepare as much in advance as I can. I’m going to share with you one of my favorite hors d’oeuvre recipes. It can be made a day ahead. Just cover it with plastic wrap and refrigerate. Take it out of the fridge 30 minutes before serving so it can soften. This never fails to get rave reviews. Enjoy!
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-oz) package cream cheese, softened
1/4 lb. Smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, trout, and ½ teaspoon pepper with a spoon until combined well. Stir in chives.
Serve with crackers. It can also be used as a filling for Belgian endive leaves.
I love The City Farm’s Avocado Honey. It’s just delicious, and unlike mass-produced commercial honey, which can be thick as old glue, City Farm Honey is smooth and easy to transfer to a measuring cup when you are using it in a recipe.
The following appetizer recipe for Sesame Chicken with Honey Dip came from a neighbor of mine when I lived in Aspen. I also like to make this with whole boneless chicken breasts as a main course. If you are making it as a main course, coat the raw chicken with the mayonnaise mixture, then the crumb mixture. Bake at 350 degrees until done. Be sure to make plenty of honey dipping sauce. It’s so good.
Enjoy!
Sesame Chicken with City Farm Avocado Honey Dip
½ cup Best Foods mayonnaise
1 tsp. Dry mustard
1 tsp. Instant minced onion
½ cup fine dry bread crumbs
1/4 cup sesame seeds
2 cups cubed cooked chicken
Mix first 3 ingredients, set aside.
Mix crumbs and sesame seeds.
Coat chicken with mayonnaise mixture, then crumb mixture.
Place on baking sheet.
Bake in 425° oven for 12 minutes or until lightly browned.
Serve hot with dip.
Honey Dip
Mix 1 cup Best Foods mayonnaise with 1/4 cup of City Farm Avocado Honey
HAPPY NEW YEAR! So…we’ve been partying, and eating Christmas Cookies, and drinking Champagne, and going to the end-of-the-year blockbuster movies instead of the gym. After the holiday excess, it’s now time to get back on track. Here is a simply delicious recipe to celebrate the start of a new year. You’ll need a mandolin to slice the vegetables. It’s good enough to serve to guests…and even though it’s lasagne, there’s lots of veggies in each serving! Enjoy!
Low-Cal Vegetable Lasagne
½ pound fresh or dried lasagne noodles
1 pound carrots
1 pound zucchini
1 cup (8 3/4-oz.) Part skim ricotta cheese
1 Tbsp. fresh basil, chopped
1 tsp. Chopped fresh oregano
½ tsp. Fresh ground pepper
12 ounces (about 8 cups) fresh spinach
3 cups Red Sauce (recipe follows)
1 ½ cups shredded part skim mozzarella cheese
Bring large pot of salted water to boil. Add noodles and cook until just tender (about 2 minutes for fresh, 10 minutes for dried). Drain. Place noodles in cold water until ready to use.
Preheat oven to 375°. With mandolin or kitchen slicer at thinnest setting, cut carrots and zucchini lengthwise into paper-thin strips.
Mix ricotta cheese, basil, oregano, 1/4 teaspoon salt and the pepper in small bowl.
Trim noodles to fit 13″ x 9″ glass baking dish; layer one third of the noodles on the bottom. Layer half the spinach, then half the carrots and zucchini. Top with half the ricotta mixture. Repeat, layering another third of the noodles and remaining vegetables and cheese. Top with noodles. Cover with foil.
Bake 35 minutes, until vegetables are tender.
Cut lasagne into 6 squares and transfer to jelly-roll pan. Preheat broiler. Top each square with ½ cup warm Red Sauce and 2 tablespoons mozzarella. Broil 2 minutes. Pass remaining sauce.
Makes 6 servings
Red Sauce
Combine 1 can (28 oz.) Plum tomatoes with their juice, 3/4 cup chopped carrots, ½ cup chopped celery, ½ cup chopped onion, 1 can (13 – 14 ox.) Chicken broth plus enough water to equal 2 cups, 1 tablespoon chopped fresh basil and 1 Tbsp minced garlic in saucepan. Bring to boil. Reduce heat and simmer until reduced to 4 cups, about 30 minutes. Transfer in batches to blender, process until smooth.
Makes 4 cups
One of my favorite traditions during the holidays is to go around the table…each person taking a turn talking about something for which they are thankful. There are often surprises with this little exercise. It gives family and friends an opportunity to learn something about each other.
Of course, the other great thing about the holiodays is the meal. Although some people perpetually search for the new and improved, I find comfort in the familiarity of the food being served. Years ago I bought a cookbook called, “The Presidents’ Own White House Cookbook.” Inside I found a wonderful traditional pumpkin pie recipe which I make every year. Here it is for you to try. Hope you like it…and I wish you a Happy Holidays season!
White House Pumpkin Pie
1 partially baked 10-inch crust
1 1/4 cups sugar
5 Tbsp. plus 1 tsp. flour
pinch of salt
1/2 tsp. allspice
1/3 tsp. ginger
1 (1 lb.) can pumpkin
4 eggs
3 cups milk
1 1/4 tsp. vanilla
1 Tbsp. molasses
2 Tbsp. plus 2 tsp. melted butter
Line the unbaked pie crust with brown paper to come up above the sides. Fill the center with uncooked rice or beans (something to weight it down) and bake the crust for 15 minutes at 375ᵒ. Meanwhile blend the sugar, flour, salt, allspice and ginger. Stir in the pumpkin and beat in the eggs. Blend the milk and vanilla thoroughly into the mixture and stir in the molasses and melted butter. Remove the paper and rice from the pie shell and pour in the pumpkin filling. Bake at 375ᵒ for about 40 minutes, until the custard is set.
Serves 8.